Thursday, 17 March 2011

3 ingredients and 30 minutes

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I like recipes that have few ingredients and I like recipes that tell you what do in a couple of steps, but most of all I like recipes that give you quick and tasty results.
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I don't eat many biscuits, I'm not a dunker, except of maybe the odd Custard Cream, I hate the 'sludge' you get at the bottom and I always seem to drink it by accident...yuk! But when I fancy a biscuit it's usually Shortbread, the richer and butterier the better.
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Yesterday I had a pack of butter almost at its Best Before date, and as we use spreadable from a tub on our bread this pack of butter was just calling to be made into Shortbread biscuits.
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200g Plain Flour
200g Softened Butter
50g Golden Caster Sugar
(I didn't have this so I used 30g ordinary Caster and 20g Vanilla Sugar) ~
Whizz flour and butter in your food processor add the sugar and whizz a bit more.
Press into lined 22cm tart tin with the back of a spoon (takes a bit of doing, it's a sticky mix, but persevere)
Bake for 25- 30 mins until golden brown.
While still warm cut into wedges, prick with a fork and dust with more sugar.
Leave to cool completely in the tin.
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(Recipe taken from Olive magazine March edition)
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~ The most important step........put the lid on the tin and step away from the biscuits.
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In the interests of quality control I had one this morning with my coffee before I fed the animals, just so I could let you know if they keep well.....they do. Unfortunately, I don't think I will be able to let you know if they keep for more than two days as Lovely Hubby has discovered the tin and it's contents......!
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Have a good day and you know what to do if you have half an hour to spare.
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Sue xx

11 comments:

  1. Oh I could just put my hand into that tin - love shortbread. Loved your Eggy beauty contest yesterday too, but for some reason the computer/ site was playing silly B's and I couldn't load a comment.

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  2. They look so scrumptious. Shortbread are my favourites and I'm going to try this one. I'm enjoying reading your blog.

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  3. Hello Sue. So sorry to hear you haven't been well and hope you are on the big road to recovery. I love shortbread so will definitely give this one a go. Just had such a lovely catch up on your posts x

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  4. was it 30 minutes to make, or 30 minutes to eat ? :))))))
    xx

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  5. It's 9:30am ...too early for elevenses?
    No, I didn't think so either!!
    Jane x

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  6. It's NEVER too early for elevenses Jane!!

    Sue xx

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  7. I liked the ...'step away from the biscuits' that single statement made me smile...and think..NO chance ha ha
    Lovely lovely post
    Hugs Lynn xxxx

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  8. Yum! It looks lovely Sue. (And I like your tin...)xx

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  9. I LOVE shortbread. I dare not make any because I would eat the lot! Saying that, the family all love shortbread too so as soon as it was made it would all be scoffed!

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  10. I have just made some of these Sue but because I'm lazy, I've shaped it into a block, then cut into quarters, and then sliced them into rectangles. Still being baked now in my Remoska (penny pinching Czech cooker).

    A good cuppa when they're baked and - well I will try not to eat too many.

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  11. Hmmmm, taste good but I had the not so clever idea of putting in some cornflour and they fall apart when you pick them up. Still, will do better next time!

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